Classic cherry clafoutis is an elegant and easy French dessert

Name: Classic cherry clafoutis is an elegant and easy French dessert
Prep time: 10 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Ingredients: unit butter, for baking dish; 1¼ lb sweet cherries, stemmed and pitted; 3 unit large eggs; ⅔ cup sugar; 1 cup flour; 1 unit pinch salt; 1 cup heavy whipping cream; 1 cup whole milk; ½ tsp almond extract; 2 tbsp cherry preserves; unit confectioners sugar; 1 pt vanilla ice cream (optional); ¾ cup whipping cream, whipped (optional)

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Betty Rosbottom

Mass Appeal

Massachusetts • WWLP

Prep Time: 10 mins

Cook Time: 1h

Additional Time: 5 mins (Cooling)

Total Time: 1h 15m

Yields: 8 servings

Level: Easy

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About this recipe

Cookbook author Betty Rosbottom shows how to create a simple yet delectable French dessert: the classic cherry clafoutis.

“Always in France the classic clafoutis is made with cherries, and these black cherries, which are everywhere in our markets right now, is what we’re using today,” Rosbottom said.

For this quintessential French dessert, no special skills are required. You simply whisk together a simple batter, then pour it over cherries arranged in a baking dish or skillet before transferring this mixture to the oven to bake.

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Clafoutis (pronounced kla-foo-tee), a specialty of the Limousin region of France, is typically assembled with a batter of eggs, sugar, cream and/or milk plus seasonings of vanilla or almond extract. Rosbottom adds swirls of cherry preserves to the batter after it’s poured over the cherries for an extra hint of sweetness. Although cherries are the traditional fruit for this dessert, many others work as well, including peaches, plums and apricots.

Make ahead tip: If you want to make the clafoutis ahead but serve it warm, reheat it in the skillet or baking dish in a pre-heated 350°F oven for 12-15 minutes.

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Directions

Classic Cherry Clafoutis

Preheat the oven to 375°F and butter a 10-10½-inch skillet or a 2½-quart baking dish.
Spread the pitted cherries in a single layer in the prepared skillet or baking dish.
TIP: A cherry pitter makes preparation much easier.
Whisk together the eggs and sugar until blended.
Whisk in the flour and salt, then add the cream, milk and almond extract and whisk until the batter is completely smooth.
TIP: Make sure there are no lumps in the batter.
Pour the batter over the cherries.
Drop spoonfuls of cherry preserves over the batter and gently swirl them in.
Bake for 55 to 60 minutes until puffed, lightly risen and browned around the edges.
TIP: Watch carefully near the end of baking to avoid overbrowning.
Remove from the oven and cool for 5 minutes.
TIP: The clafoutis will naturally deflate slightly as it cools.
Dust with confectioners sugar, slice into wedges and serve.
TIP: Serve with vanilla ice cream or whipped cream if desired.